badge-low-fatnut-ceviche

The ceviche, cebiche or seviche, is a typical dish from the coast of South America. In Peru, ceviche is unique.

Some ascribe the origin of the name, the English sailors who arrived to the Peruvian ports, tasted a typical dish they called “Sea Beach” and the name is derived from that name.

Another source indicates its origin, fish “ENCEBOLLADO” (with onion) with lemon, and the combination of these two concepts born “ENCEBICHADO” and there “CEBICHE”

Because of its low fat intake, it is a preparation that can be consumed when you are on a low calorie diet. In addition, it is a highly nutritious meal for the variety of its ingredients.

Fish, star of this dish contains proteins of high biological value and contains vitamins such as D, necessary for good bone health. It also has minerals such as calcium, phosphorus, iron, magnesium, among others. But what stands in their nutritional composition is the Omega 3, a fatty acid that protects the heart.

Ingredients

whitefish 400 gr. of Whitefish filets (hake, sole, …)
cilantro-en 3 sprigs of Cilantro
red-onion 1 Red Onion
bell-pepper 1 Red Bell Pepper
hot-pepper 1 Hot Pepper
celery-en 1 sprig of Celery
garlic 1 Garlic clove
lemon 10 – 12 Lemons
black-pepper Pepper
salt Salt

Utensils

Knife
Cutting board
Glass container with lid
Lemon squeezer
Colander
Blender
Wooden spoon
Glass tray

Preparation

  1. Cut the fish in cubes of 2 to 3 centimeters, season with salt and pepper, cover and save in a glass container inside the fridge.

  2. Cut the onions in julienne and the cilantro and bell pepper in brunoise or chiffonade.

For the tigress milk

  1. Squeeze the lemons, strain and pour in a glass container.

  2. Add the lemon juice, the onion shells and the cilantro roots, part of the chili pepper, garlic and celery to make the tigress milk and let stand in the fridge for at least two hours.

  3. Strain and reserve the liquid, which should be turned into an almost pink color.

  4. (If a much more intense flavor is wanted, liquefy the garlic clove and a part of the celery sprig).

  5. 15 minutes before serving, mix the fish with the vegetables and add the tigress milk until full coverage. This will allow cooking the fish meat with the acidity from the lemon.

  6. It is recommended to serve it on a lettuce leave and decorate with corn grains or plantain chips. Also, adding little mango cubes will give it a unique mix of flavors.